1.1 本试验方法涵盖了检查刚性聚合物包装封口和可填充材料的气味或风味特性或两者的推荐程序。 1.2 本试验方法可用于泡沫成型、注射成型、吹塑成型、压缩成型或热成型聚合物的单一材料或共挤出材料。 1.3 本试验方法的重点是评估模塑聚合物在包装相关气味、香料或两者向水和其他模型系统（平淡食品模拟物）的转移方面的性能。刚性包装形式在类型、尺寸和形状上有很大差异。因此，定制处理单个包装的物理要求的确切程序是用户的责任。 1.4 本试验方法假设在一个时间点对材料进行试验；不包括保质期测试。 1.5 参考试验方法 E1870 用于通过限制试验评估包装材料的固有气味。 1.6 本试验方法提供了样品制备程序和两种评估方法。 1.6.1 包装性能评分法允许将任何模制聚合物样品与另一个进行比较。 1.6.2 排序方法仅允许比较当前测试集内的样本。 1.6.3 无论采用何种评估方法，样品的制备都是一致的。 1.7 以英寸-磅单位表示的数值应视为标准值。括号中给出的值是国际单位制的数学转换，仅供参考，不被视为标准。 1.8 本标准并不旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前建立适当的安全、健康和环境实践，并确定监管限制的适用性。 1.9 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ===意义和用途====== 5.1 本试验方法旨在供受过训练的感官小组使用，该小组具有使用强度等级或等级排序的经验，并熟悉与包装材料相关的描述性术语和参考文献。数据分析和解释应由训练有素、经验丰富的感官专家进行。参见参考文献 ( 3. , 4. ) 讨论小组成员筛选和培训。 5.2 该试验方法应被视为供应商和最终用户的筛选技术，用于评估硬包装的气味或风味影响或两者。 该测试方法的应用将产生PPS或秩数据。包装是否适合特定最终用途的确定应基于一组预定标准，包括PPS或等级分数。从转移试验获得的信息也可用于评估任何转移的味道或气味的来源。

1.1 This test method covers a recommended procedure for examining odor or flavor properties or both of rigid polymeric packaging closures and fillable materials. 1.2 This test method can be used for single materials or coextruded materials that are foam molded, injection molded, blow molded, compression molded, or thermoformed polymers. 1.3 The focus of this test method is the evaluation of molded polymer in terms of the transfer of package-related odors, flavors, or both, to water and other model systems (bland food simulants). Rigid packaging forms vary considerably in type, size, and shape. Thus, customizing the exact procedure for dealing with the physical requirements for individual packages is the responsibility of the user. 1.4 This test method assumes testing of the materials at a one-time point; shelf-life testing is not included. 1.5 Refer to Test Method E1870 for the evaluation of inherent odor of packaging material by confinement tests. 1.6 This test method provides sample preparation procedures and two methods of evaluation. 1.6.1 The package performance score method allows for the comparison of any molded polymer sample to another. 1.6.2 The ranking method allows for comparison of samples within the currently tested set only. 1.6.3 The preparation of samples is consistent regardless of the method of evaluation used. 1.7 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.8 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.9 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 5.1 This test method is designed for use by a trained sensory panel experienced in using an intensity scale or rank ordering and familiar with the descriptive terminology and references associated with the packaging materials. Data analysis and interpretation should be conducted by a trained and experienced sensory professional. See Refs ( 3 , 4 ) for discussions on panelist screening and training. 5.2 This test method should be considered as a screening technique for suppliers and end-users to use in assessing the odor or flavor impact or both of rigid packaging. The application of this test method will result in a PPS or rank data. The determination for suitability of a package for a particular end-use should be based on a set of predetermined criteria including the PPS or rank score. Information obtained from the transfer tests can also be used to evaluate the origin of any transferred tastes or odors.